Available for all makes and models.
In our view customer satisfaction is based on the premise
of providing high speed slicing knives that perform optimally
for any given product.
We have developed involute knives from 200mm radius up to
600mm. The depth of blade varies depending on slicing application.
Since customer demands, such as stacking, shingling, paper
interleaving, temper slicing, warm slicing, abrasive product
slicing, we offer a large series of different blade depths
and blade angles.
Some of the more commonly available types of blades are:
- 2 mm dish
- 4 mm dish
- 6 mm dish
- 8 mm dish
- 3/8" dish
- 3/16" dish
- flat
- These knives are available in Teflon or hard finishes.
Knife angles are precision ground to exact specification
thereby increasing production yield and ensuring a superior
product.
- Serrated edge available
Some of the Standard Grinds Available are:
- A grind
Hamburger, rolled beef ( thin slice), beef chip steaks
(thin slice), very cold bacon.
- AH grind
Casing type Product
- B grind
Standard bacon, chip/flake very cold beef
BH grind
Standard sausage
- C grind
Pork chops, bone-in products
- DB grind
Dried beef
- GH grind
Sausage, Pullman boiled ham, olive and pimento loaf
- WH grind
Ham, Bolo, general purpose
- WD grind
Standard sausage, general purpose
- XH grind
Sausage, Pullman boiled ham, olive and pimento loaf, very
cold product
Measurement of Slicer Knives ( Standard Blade)
Measure knife from edge of mounting hole to
farthest tip ( from 'A' to 'B' ). This measurement should
be taken on the backside of the knife. The knife should not
be smaller than 12-5/8". Generally, up to 1/8" is
ground off the knives during grinding to maintain proper
angles. Please
take into consideration excess honing, chips or cracks that
may have to be ground out.
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